A Delicious Creation for Creamy Yoghurt Custard with Banana and Tahini Crumble

It's my conviction that the new year still deserves a delightful dessert. At a time typically filled with dreary weather, a small indulgence is essential. I'm not suggesting anything overly rich, but a dessert such as this refreshing set custard is absolutely perfect. With a casual look, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare extra crumble mixture for the panna cotta. Save the excess in an tightly-closed tub for a handy crunchy snack for future use.

Prep: 5 minutes
Chill: 2 hours minimum
Cook: 50 minutes
Serves: 4

For the Panna Cotta

• 2 sheets of gelatine
• 300g of whipping cream
• 60g of honey
• 1 teaspoon of vanilla bean paste
• A pinch of salt
• 300g of Greek yoghurt

For the Tahini Crumble

• 80g of jumbo oats
• 50g of plain flour
• 40g of light brown sugar
• 2 tablespoons of sesame seeds
• A pinch of flaky sea salt
• ¼ teaspoon of ground cinnamon
• 50g of melted unsalted butter
• 30g of tahini
• 2½ tablespoons of honey
• 2 small bananas, sliced

Method

First, place the gelatine sheets in a little dish of cool water. Allow them to soak for roughly 5 mins, until softened. Next, pour off the water and gently squeeze out remaining moisture. Set them aside.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot without letting it boil. Remove from the heat and whisk in the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into four small glasses and chill in the fridge for several hours, until completely set.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until golden brown. Remove from the oven, let it cool completely, then crumble it up into rough bits.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the syrup thickens slightly syrupy. Take off the stove and allow to cool slightly.

Finally, divide the banana mixture on top of the custards. Add a generous topping of the tahini crumble and dig in.